Process of making product of sugar and malt.



No. 766,832. Patented August 9, 1904.

UNITED STATES PATENT OFFICE.

WILLIAM R. LONG, OF PEORIA, ILLINOIS, ASSIGNOR, BY MESNE ASSIGN- MENTS, TO JULIA O. LONG, OF ST. LOUIS, MISSOURI.

PROCESS OF MAKING PRODUCT OF SUGAR AND MALT.

SPECIFICATION forming part of Letters Patent No. 766,832, dated August 9, 1904.

Application filed May 18, 1903. Serial No. 157,548. (No specimens.)

TO whom if; Z/ COW/(197%: or vacuum-pan and filtered through a cloth Be it known that LVVILLIAM R. Lone, a citior other suitable filtering medium.

zen of the United States, residing in Peoria, The next step in the process is to place a in the county of Peoria and State of Illinois, specific amount of sugar, which I prefer to 5 have invented certain new and useful Improvebe of light brown or medium color, in a cookments in Processes of Making a Product of ing-kettle,with a small amount of water add- Sugar and Malt, of which the following is a ed thereto. At the same time a quantity of full, clear, and exact description. the malt extract previously produced is intro- My invention relates to a process of makduced into the kettle containing the ordinary IO ing a product of sugar and malt involving a sugar, the quanity of malt extract being prefiavor heretofore unproduced, obtained by the ferably two ounces for each pound of ordiuse of ingredients consisting of ordinary sugar nary sugar. The sugar andmalt extract mass 0 and malt combined in proper proportions to is then cooked until it reaches a temperature produce the flavor desired. of 270 Fahrenheit, and Water is then added I5 My invention consists in features of novelty to the mixture to reduce its temperature to hereinafter fully described, and pointed out in 250 or 255 Fahrenheit. The syrup at this the claims. time present in the kettle is drawn off into a My process consists of a combination of receptacleand briskly stirred,either manually ordinary sugar such as that produced from or by machinery, until crystallization has 20 cane, beets or grape-sugar. and malt, the latbeen satisfactorily developed, and it is then ter being first reduced to an extract and then poured into molds to cool and is then in a combined with the ordinary sugar to produce condition ready for use or the market. the desired product. A product made as herein described con The process consistsin first taking coarselytains a flavor peculiarly its own and one that 5 ground malt, preferably that known as cararenders the product very desirable for conmel-malt, which is made from barley, and fectioners and syrupmanufacturers pursteeping it with water in vats at a temperaposes, owing to the pleasing flavor obtained ture of from 150 to 180 Fahrenheit. This by the use of malt in combination with ordisteeping operation is continued for about nary sugar and in the method of cooking.

3 three hours, at the end of which time the ex- The product is also very desirable for use by tract or infusion of malt is drawn off and an brewers and bakers when made from grapeadditional quantity of warm Water is placed sugar. in the vat with the remaining mass of malt. It is obvious that the process of making the After a short time this last infusion is drawn product may be altered very slightly to pro- 35 ofi' and added to the extract first removed duce a syrup instead of sugar simply by from the vat. When the extract has been omitting the graining step of the process and allowed to settle sufliciently say from one to adding a small quantity of glucose, if desired, 8 5 two hoursit is drawn from the receptacle in to prevent crystallization. which it is contained by a siphon or other I therefore do not consider myself limited 4 means, and the residue or sediment from the strictly to the process of making a crystallized extract is thereby left in the receptacles in product, but maintain that it may be conwhich the extract was contained. If desired, sidered to include syrup as Well as a crystalafter the extract has been drawn off from the lized product, though described as a process last-named receptacle it may be filtered for of making a crystallized product.

45 further clarification. The extract is then WVhile I prefer to carry out the process of boiled in an open kettle or vacuum-pan to a making my product under the temperatures density of fifteen degrees (15) Baum scale hereinbefore described, I do not wish to be for syrup. It is then taken from the kettle strictly confined to cooking the mass from which the product is made to the specific temperatures named, as it may be possible to produce a valuable product without adhering to these specific temperatures, though I prefer cooking the mass in the manner set forth.

I claim as my invention 1. The process of making a product from sugar and malt which consists in heating sugar and an extract of malt together.

2. The process of making a product from sugar and malt, which consists in heating sugar and an extract of caramel-malt together.

3. The process of making a product from sugar and malt, which consists in heating sugar;

with an extract of caramel-malt to about 270 Fahrenheit.

4%. The process of making a product from WILLIAM R. LONG.

'In presence of- M. SCHULTZ, GEO. W. PERRY. 

